| Aug 26, 2009
When I pull up to Ado, the new Italian restaurant that's moved into the old Amuse space on Main Street in Venice, chef-owner Antonio Muré is standing in his whites in the doorway, his dark hair pulled into a ponytail, so chic he looks as if he's waiting...
| Mar 20, 2009
| 12:37 PM
Total time: 35 minutes
Note: Fava beans are available at select Whole Foods and through West Central Produce. One-third cup cooked, shelled edamame (soy beans) can be substituted.
1 pound whole fresh fava beans
1/4 pound Dungeness crab...
| Apr 30, 2013
| 4:34 PM
Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...
| Jan 4, 2010
| 12:16 PM
This year the Food section published 380 recipes. How do we remember them all, much less decide on 10 best?
It's a perennial dilemma. Take Russ Parsons' spiny lobster story (Oct. 20). It offered three lobster recipes that each received an equal number of...
| Mar 31, 2009
| 6:22 PM
In San Juan Capistrano, spring is heralded by the arrival of the first swallows. In Santa Monica, it's the first fava beans. One of the most popular of all farmers market vegetables, favas have ascended to culinary stardom contrary to all reason. They'...
| Apr 6, 2009
| 1:31 PM
Total time: 1 hour, 50 minutes
Note: Fava beans are available at Whole Foods stores and farmers markets.
6 pounds fresh fava beans in their pods
4 teaspoons butter
1 teaspoon minced shallots
4 teaspoons flour
1 cup milk
| Apr 28, 2011
Lunch is the meal of the proletariat. While the leisure class brunches, the worker bees among us grab that much-anticipated moment of down time that comes with the consumption of a hearty sandwich, plate of meat or lightly dressed salad that is known to...
| Nov 12, 2010
One of the rarest and most sought-after fruits, the Australian finger lime, has started showing up in significant quantities at the Santa Monica farmers market, creating a minor sensation. The fruit's appearance is enough to excite wonder: from the...
| Jul 15, 2010
In the Athens I knew when I first moved here almost 20 years ago, the taverna was still an institution. That was in the early 1990s, before a stock market boom, the Olympics, and the return of a generation of young, cosmopolitan Greeks who had left to...
| Jul 15, 2010
As the hostess at First & Hope, the new downtown supper club, looks over her reservation book, I can't help noticing the bunch of bananas tattooed on her arm. Somehow, that cheerful yellow bunch coupled with her dramatic pearl gray evening gown says it...
| Aug 25, 2011
I sincerely hate to break it to anybody who hasn't heard by now, but mamma's gone. Mamma Loredana moved out, with her son Filipo Cortivo, from Osteria la Buca two chefs ago and opened her own place, Osteria Mamma, on Melrose Avenue a few blocks west of La...